Italian Apple Breakfast Cake

Italians generally do not eat heavy breakfasts, but enjoy instead a light pastry or a slice of a simple cake such as this moist apple cake with their morning coffee. Yogurt is added to this recipe, which along with the chopped apples creates a really light and moist cake.

As this cake is not too sweet, it is also perfect with a cappuccino for a mid-morning or afternoon coffee break. I used a fluted bundt pan for my cake, but a tube pan would work just fine. I chose to use Granny Smith apples as I love their tart flavor, but feel free to use your personal favorite apple in this recipe.

Buon Appetito!
Deborah Mele 2011

Italian Apple Breakfast Cake

Yield:Serves 10 - 12

Prep Time:15 mins

Cook Time:40 mins

A moist, rustic style cake that would be a perfect snack anytime of the day.

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4 comments on “Italian Apple Breakfast Cake”

I just baked this breakfast cake, the house smells like fresh apple pie, nice. I must admit, I was kind of worried at first, the dough was a tad sticky, and I did have a hard time folding in the apples, but after baking for 25 minutes, it all fell into place. Will definitely serve this for many brunches to come.

I have made this cake twice now around the holidays and everyone loves it! I am not much of a baker but I found it easy to make. Not too sweet as you said but very flavorful. As I love cinnamon I add a little extra and I also added some chopped walnuts second time I made it. Will make it again for sure.